Large Pan Loaf Soft Crust Recipe For Expericed HomeChef's Bakers HD 1080p

Ingredients
825g Very Strong White Bread Flour
3¼ Tsp Fast Action / Easy Bake Yeast (10.5g)
1⅝ Tsp Salt (13.5g)
1⅝ Tsp Sugar (7.5g)
2½ Tbsp - 30ml Olive Oil
540g Tepid Water (app 20-25˚C)
35.5cm x 12cm x 12cm square sided Pullman bread tin
Pre-heat the oven to 180˚C.
If you have one place a pizza stone on the middle shelf of the main oven.
Method
Measure out 750g of flour into a large mixing bowl and add 3¼ Tsp of yeast to one side, then rub the yeast into the flour, followed by the 1⅝ Tsp salt and 1⅝ Tsp sugar to the opposite side of the bowl and again rub it into the flour.
Add 540g of tepid water (20-25˚C) to a measuring jug.
If kneading by machine, add the oil and water to the mixing bowl, then add the flour with the yeast, salt and sugar to the bowl. This will bring the dough together faster and be smoother than adding the wet to the dry ingredients.
If kneading by hand, create a well in your flour and add the water and oil into the well.
Knead for 12 mins until the dough is nice and smooth and passes the window pane test.
Once well kneaded, oil a large bowl and place your dough inside. Cover and put in a warm place to rise for 1 hr 5 mins.
Take your dough out on an oiled work surface and knock it back through rolling it back and forth, form it into a long tube the same length as your pullman bread tin.
Make sure every single surface of the bread tin is lightly oiled (and depending on how its made, well seasoned before use), including the lid.
Set the shaped dough into the pullman tin and cover with its lid. Leave the dough to rise until its touching the lids interior surface. Should be around 1hr 15mins. You’ll know its sufficiently touching when you gently try to pull the lid back and the dough has a strong hold of it.
Set the pullman tin into the pre-heated oven (180˚C) with the long length of the tin horizontal to the door. Cook for 40 mins and then remove, from the oven. Pull the lid back and tap the loaf, if it sounds hollow, its properly cooked and can come out of the tin.
Carefully, so as not burn yourself tip the loaf out of the tin. If the pullman tin is well seasoned and has been oiled just right it will come out with zero effort. The loaf should be a very light golden brown and when tapped from any side it should be hollow sounding. Set on a wire rack to cool and cover with a flour sack cloth whilst cooling.
When cooled store in something like a bread bin. Keep a flour sack cloth over the loaf, as this helps keep the fresher for longer.
And thats how simple it is. Enjoy and stay safe.
If you want a harder crust on the loaf then make the following adjustments. Pre-heat your oven to 200˚C. Then cook for 35 mins in the oven.